Sustainable NE Seattle

Connecting for a sustainable community


Community Kitchen

A place to organize food events and cook together activities for NE Seattle.

Location: North East Seattle, WA
Members: 64
Latest Activity: May 18, 2017

VIDEO: Julia Child on good cooking.  What makes a good chef?

Discussion Forum

Materials for the HandsOn Skills Fair 2 Replies

Hi Kitchen!I wanted to ask if it would be possible to borrow some measuring cups for the class I'm teaching at the Skills Fair this Saturday (2-9-13). My class is at the Meadowbrook Community Center…Continue

Started by Patrick Linder. Last reply by Patrick Linder Feb 8, 2013.

Introduction 2 Replies

Hello community kitcheners!Well, this is it. I am diving in and officially joining a SusNE guild! Community kitchen seems like a good one to start with, as I am looking for folks who are interested…Continue

Started by Joyce LeCompte-Mastenbrook. Last reply by Aylee Welch Oct 14, 2012.

April 10th shelter meal wrap-up

Nancy G. planned, organized and was lead cook for the delicious meal on April 10th. It was a great success: helping out were students from Nathan Hale High working on their AOC–Authors of…Continue

Started by Deb Apr 11, 2011.

Shelter/Tent City 3 meal of Jan. 20 wrap-up

Thanks everyone who made the success of the shelter/TC3 meal this past Sunday possible. We had at least 25 volunteers. It was very much appreciated and enjoyed by all of 80 or so people we served.…Continue

Started by Deb Jan 17, 2011.

Comment Wall


You need to be a member of Community Kitchen to add comments!

Comment by Tina Nelson Fukumoto on November 23, 2009 at 2:41pm
My friend makes her own mozarella & ricotta with regular store milk. There are several cookbooks out on the subject like home cheese making by ricki carroll
Comment by Joann Kerr on November 23, 2009 at 2:32pm
What about both? I just read about the complications that arise trying to make cheese with our homogenized and pasteurized milk so maybe goat would be less complicated? Has anyone done this with standard milk from the grocery and had success?
Comment by Brooke Richardson on November 23, 2009 at 2:12pm
Susan G has a book on cheese. Please lets do cow milk. Vote no on goat.

Comment by Joann Kerr on November 23, 2009 at 2:08pm
I hope I don't need to be able to can to join this group. I would be interested in learning to make dairy products like cheese and butter (trying to avoid buying plastic tubs) though. Anyone have the knowhow on this?
Comment by Rebecca Thomas Einhorn on November 12, 2009 at 8:56pm
Lee, I'm happy to let you take over making the sauce. Is there anything else I can help with?
Comment by Susan Gregory on November 12, 2009 at 4:45pm
I think there will be about 20-30 people, but Lee is also making sauce, so maybe
a couple of quarts? (Wild guess!)
Comment by Rebecca Thomas Einhorn on November 12, 2009 at 3:37pm
Man, the sound of the potluck is making me hungry. Anyhow, I'm still up for making pizza sauce - any ideas on how much I should make?
Comment by Brooke Richardson on November 11, 2009 at 2:58pm
By the way I heard that pineapple was meant to go on pizza.
Comment by Brooke Richardson on November 11, 2009 at 2:55pm
I just returned my Farmers Market sign to Waldorf. I'm lookin forward to Pizza day.
Comment by Rebecca Thomas Einhorn on October 22, 2009 at 10:10am
I love the cob oven pizza idea. Funny, I was actually just making tomato sauce when I came in to check my e-mail, so I think I should help out with the sauce part! I have a wooden pizza peel, but I don't know if it will work for the cob oven.

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